David Chang is racking up quite the resume: He’s the culinary whiz behind the Momofuku restaurant empire — Noodle Bar, Ssäm Bar, Ko, Má Pêche, Seiōbo, The Bakery Milk Bar and soon-to-open spots in Sydney, Australia, and Toronto; creator of Lucky Peach, the hot new food journal that sells out faster than the chef’s delicious barbecue pork buns; and Forbes Travel Guide’s latest Tastemaker. The New York City chef has left his mark all over the place, working in the kitchens of Jean-Georges Vongerichten, Daniel Boulud and Tom Colicchio, and winning three James Beard Awards. Check out our video to see why Chang thinks it’s important to be reckless and why he likes burning food in the kitchen.
